This chocolate cake is moist and dense and is commonly made throughout Greece. The main sweetener is petimezi, which is commonly found throughout Greece and is made in place where there are a lot of grape vines. Outside of Greece, it can be found in specialty markets but if you can’t find it, consider substituting Greek honey. However, the recipe really is best with petimezi.

How to Bake Greek Molasses Chocolate Cake:

Preheat oven to 350 degrees Fahrenheit. Spray a 12-inch springform pan with oil using a paper towel or pastry brush. Set aside.

Add the water and cinnamon stick to a saucepan. Set the heat to medium and bring the mixture to a boil with the pan covered. Once it boils, turn off the heat and let it sit on the burner for 15 minutes.

Add the olive oil and sugar to a large mixing bowl and beat on medium speed with an electric mixer until it looks fluffy. Remove the cinnamon stick from the water. Beat in the cinnamon water, petimezi, orange zest, and tsipouro (or ouzo or grappa).

Add the orange juice to a small bowl. Add the baking soda and stir until it dissolves. Stir into the olive oil mixture using a wooden spoon. Whisk the orange juice mixture into the oil mixture. Slowly add the flour mixture into the liquid mixture and gently whisk until combined. Gently stir in the chocolate chips using a wooden spoon.

Pour the batter into the prepared pan. Sprinkle with granulated sugar and place the pan in the center of the preheated oven. Bake for fifty minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and let cool in pan for ten minutes. Turn cake over onto a cooling rack.